HistoryBeef Stroganoff, named after Russia’s Stroganov family, emerged in the 19th century. Early recipes featured beef with mustard and sour cream. It spread globally after World War II, becoming a Western favorite by the 1950s.

Beef Stroganoff is a savory dish of tender beef strips, onions, and mushrooms in a creamy sour cream sauce, often with mustard or wine. Served over egg noodles or rice, it’s a tangy, hearty classic.Sources: Web and culinary history.

My recipe does not include mushrooms because I can’t stand them. But certainly feel free to add them if you like.

Ingredients:

2 tablespoons butter

1tablespoon olive oil

1 onion4 garlic cloves

1/4 cup all purpose flour

2 lb thinly sliced sirloin steak

1/4 red wine or brandy

4 cups beef stock

Splash Worcestershire sauce

3 tablespoons tomato paste

1/2 cup sour cream

Fresh oregano to taste

Salt and pepper

Broad egg noodles

Method:

Melt butter and oil together on low-medium.

Add coarsely chopped onion and saute until transparent, about 5 minutes.

Add garlic and saute until fragrant.

Meanwhile dredge thinly cut beef in flour with salt and pepper.

Add meat to pot and brown.

Deglaze with red wine scraping all bits from the bottom of the pot. Add beef stock and stir well.

Add tomato paste and Worcestershire sauce.

Simmer until beef is tender, about 45 minutes.

Add sour cream and stir thoroughly.

Serve over broad egg noodles.